Probiotic Soy Yogurt Prepared from Germinated Soybean. Mei Yang and Li Li* ... amelioration of textural properties of the germinated soy yogurt. The total ...
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M. YANG and L. LI: Characteristics of Probiotic Soy Yogurt, Food Technol. Biotechnol. 48 (4) 490–496 (2010)
original scientific paper
ISSN 1330-9862 (FTB-2546)
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean Mei Yang and Li Li* Research and Development Center of Food Proteins, College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510641, PR China Received: March 23, 2010 Accepted: April 25, 2010 Summary Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotics of Lactobacillus helveticus B02, Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482. The physicochemical, textural and sensory characteristics of the fermented products were subsequently analyzed. Results showed that sogurt prepared from germinated soybean with the length of hypocotyls of 3 cm displayed lower pH and higher titratable acidity, and appeared to be more acceptable by the trained panel than sogurts prepared from soybean with hypocotyl length of 0 and 6 cm (p
